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Tandoori chicken wings

Spicy tandoori chicken wings, grilled to perfection, are made with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder and turmeric! I know chicken wings are not “healthy” but this is a healthier version of the typical deep fried wings. In my family, these piquant tandoori wings are a must while watching football on Super bowl Sunday.

Having 3 boys in the house, watching football on Super Bowl sunday became a tradition without me realizing what I was getting myself into. I am not a sports person and certainly not football, but somehow the boys have discretely put me into the task of making certain foods for this day. They make it a point to give me subtle hints few weeks in advance to make sure I am on their game plan.

So here is my recipe for the game day wings. It is adapted from this recipe by food babe that I had come across a few years ago. Once you try this recipe, you will probably never go back to any other kind of wings. As food babe calls them, they truly are “The best chicken wings ever.”

I always start with trimming as much fat/skin off the wings using kitchen shears. Add plain yogurt, ginger-garlic paste, kashmiri red chili powder, homemade garam masala, turmeric, lemon juice and some sea salt over the chicken wings. Mix it well and refrigerate for at least an hour.

Preheat the oven at 400 degrees. Line the wings on a lightly greased grill tray. I also keep another tray undertake grilling tray so the oven does not get messy with all the drippings.

In my convection oven the wings are usually done in 20-25 mins. When the edges being to charr I turn the oven off. These may take up to 45 mins in a non-convection oven. These wings can also be cooked on a outdoor grill.

Serve them steaming hot with some blue cheese or a plain yogurt dip with some sea salt and cilantro or parsley!

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Trim as much skin off of the wings as possible. I use kitchen sheers for this. Make fine paste on ginger and garlic using a tbsp of water.

Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.

Preheat oven to 400 degree. Line up wings on a greased grilling sheet.

Bake the wings for about 20-25 mins (in a convection oven) or up to 40 mins otherwise.

Wings can also be cooked on a outdoor grill.

Serve hot with garnish of chopped cilantro

** Add more or less garam masala and red chili powder depending on how spicy you like them.

Nutrition Facts

Tandoori chicken wings

Amount Per Serving

Calories 219Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 4g20%

Cholesterol 66mg22%

Sodium 505mg21%

Potassium 242mg7%

Total Carbohydrates 4g1%

Dietary Fiber 1g4%

Sugars 1g

Protein 16g32%

Vitamin A18.8%

Vitamin C4.7%

Calcium6.3%

Iron7.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

Hi Archana: Very good recipe. I have one similar. Couple of tips from a friend of mine who gave me the recipe. 1. I make the recipe with a mix of wings and drumettes. Go over each one with a very sharp pointed knife to allow the mixture to permeate into the chicken. 2. After trimming the chicken like you suggest, and rinsing them, I dump them into a large zip-lock bag. Add the Tandoori mix. Close the bag and massage the mixture over the chicken. Then expel the air from the bag and leave the chicken in the fridge overnight. 3. To help with the cleanup I was advised to do the following. Line a flat tray with parchment paper. On top of that I put a low rack which stands about an inch above the paper. Spread out the chicken(if there’s lots you may need two, or more cookings). I cook at 425 in the small convection oven for 15 minutes, then turn the pieces over with tongs and give them another 15 minutes. When all is cooked I carefully put the parchment in the garbage. No tray cleanup required. Soak and clean the rack. Bingo! Cleanup complete. Just a thought. Angus. I like your idea of Cilantro. I served them the other evening for supper with corn on the cob, which is sweet and buttery, and seems to compliment the Tandoori.

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Hi, I'm Archana! I'm a techie by trade but chef by heart. Welcome to my world of home cooking, crafts and most importantly, family experiences. Here you'll get doses of my family's daily meals. My step by step recipes will help you easily transport the flavors of India, Thailand, China and all over the world from my kitchen to yours.